This fantastic recipe was supplied to us by Natte Valleij wine estate’s owner/winemaker Alex Milner. The recipe originally comes from rural France where Alex spent time learning his craft as few years ago.

Alex reminisces: “I first discovered Cinsault while doing a harvest in Provence, France in 2005. Around the same time I made another wonderful discovery which was the French classic Chicken Chasseur, which literally means Hunter’s Chicken. We were fed this regularly at lunch time during the harvest and it went down a treat amongst us hungry workers and the dish is now a regular feature on the table at Natte Valleij.”

We love: This dish is simple and easy to prepare, and just as delicious for lunch as it is for supper. Being strongly flavoured with tomatoes and mushrooms, it really suits the higher-acidity reds like Natte Valleij Cinsault.

Plus: You can’t get better than the winemakers own recipe!

Alternative pairing: This is built for the Cinsault, but it also works very well with Catchpole & Co. Merlot, which marries beautifully with the ‘gamey-ness’ of the mushrooms.


Natte Valleij Cinsault

Authentic Chicken Chasseur

with rustic crusty-bread and green salad



1 tsp olive oil

25g butter

4 bone-in chicken legs and thighs (about 1kg in all)

1 onion, chopped

2 garlic cloves, crushed

200g pack small button or chestnut mushrooms

225ml red wine

2 tbsp tomato purée

a handful of cherry tomatoes (for added taste and they just look great)

2 thyme sprigs

500ml chicken stock

Salt for seasoning




Heat the oil and half the butter in a large lidded casserole dish.

Season the chicken, then fry for about 5 mins on each side until golden brown. Remove and set aside.

Melt the rest of the butter in the pan.

Add the chopped onion and fry for about 5 mins until soft.

Add garlic and cook for about 1 min

Add the mushrooms, cook for 2 mins, then add the wine.

Stir in the tomato purée, let the liquid bubble and reduce for about 5 mins

Stir in the thyme and pour over the stock.


Slip the chicken back into the pan, then cover and simmer on a low heat for about 1 hour until the chicken is very tender.


Remove the chicken from the pan and keep warm.


Rapidly reduce the sauce in the dish for 10 mins or so until it is syrupy and the flavour has concentrated.


Place the chicken back into the sauce and serve.


Serving suggestion: This dish is delicious served with a rustic crusty-loaf of bread to mop up that delicious sauce and a simple green salad.


You can buy Natte Valleij Cinsault here, or why not chat to a Private Wine Merchant™ for some personalized recommendations?


For more delicious Frogitt & Vonkel food pairings click here.